ThermoWorks GIVEAWAY for Father’s Day & Timestick Review

by Kevin H. on June 6, 2014 · 28 comments

timestick_yellow_z_iLooking for a Father’s Day gift?  Everyone needs a good, reliable timer.  It makes BBQ so much easier if you can take the thinking out of how much time is left until the next phase.  And if you’re a competitive cook, you know as well as I do it’s a necessity.
TimeStick will be your favorite timer. Hang it from your neck, slip it in a pocket or mount it to a magnetic surface. Directly set your time, with one hand, on the Splash-proof numeric keypad. We’ve made operation as simple as can be. After your first use, throw away the instructions. The count-down bar graph gives you a quick indicator of remaining time. When a count-down alarm sounds, the count-up timer starts so you will see how much time elapses after your alarm. The clock is settable in 12 hour or 24 hour formats.

Other pocket timers are flimsy, hard to set, or have weak beepers. TimeStick’s rubberized front panel survives wet fingers and the durable housing will last for years in professional use. Designed as a personal timer, the beep is plenty loud for you to hear but won’t stop traffic outside. Conceived in ThermoWorks’ design studio, TimeStick comes in 9 colors so you’ll instantly know who swiped yours. Set the keypad lock to prevent accidental button presses when in your pocket.

I’ve used this at 2 competitions so far – most recently at the Memphis in May World Championship BBQ Cooking Contest – and I can’t tell you how easy it is to use.  It was a huge improvement on keeping track of time between rubbing, spraying, wrapping, checking tenderness, etc.  Just press a few buttons and go. This will now be a must-have at every BBQ Competition – as well as big backyard cooks when you need to keep track of process times.

We are giving away the TimeStick, as well as,  a ThermoPop and Chef Alarm! 

Better yet, it’s REALLY easy to enter.  Just leave a comment on this blog post telling us which recipe on our site you have cooked and you have enjoyed the most.

This is a VERY quick giveaway, so act fast.  We will randomly  pick a winner from everyone that comments on Monday, June 9th at 12pm.  Any comments submitted past that time will not be considered for the contest.  That gives ThermoWorks enough time to ship it to the winner in time for Father’s Day!

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{ 28 comments… read them below or add one }

Brendan creighan June 9, 2014 at 6:49 pm

The award winning chicken thighs! Absolute best chicken recipe I’ve used.

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Alan Bowman June 9, 2014 at 1:03 pm

Honey bourbon chicken wings! Try them…you will love them.

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manda June 9, 2014 at 1:00 pm

Love the giveaway!

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Brad Simon June 9, 2014 at 12:26 pm

last night I tried injecting a pork tenderloin with olive oil infused with Elbee’s Garlic seasoning and rubbing the exterior of the pork with the garlic it was very good.

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Donna Kellogg June 9, 2014 at 12:05 am

I love to cook A pork roast in enchilada sauce and pull it apart for Burritos it is so tasty.

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mysweetiepiepie June 8, 2014 at 5:54 pm

I really enjoyed the Balsamic Flank Steak recipe.

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Patrick June 8, 2014 at 4:34 pm

loved your jalepeno poppers

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Andrew June 8, 2014 at 12:09 pm

I’ll be cooking chicken drummies tonight! I’m a big fan of the cajun chicken pasta recipe… and of course the pork tenderloin!

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joshua hicks June 8, 2014 at 10:00 am

I use your “smoked whole chicken” recipe at least twice a month. My wife and i love it and turn it into many different dishes! My 3 year old son is the only one who doesn’t like it — but i am pretty sure he only likes frozen waffles so don’t take it personally!

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Brian June 8, 2014 at 9:55 am

I have made grilled quesadillas, grilled guacamole, and mexican style grilled vegetables. Thanks for the giveaway.

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Brett Walker June 8, 2014 at 7:41 am

My son and wife really like a good Pulled Pork sandwich, and really havent found one here in Texas. I am fairly new to smoking and have an electric smoker but have been afraid to try bigger pieces of meat. I found your recipe for the Pork Butt along with great step by step instructions, so I gave it a try. Wow did it turn out awesome, both my wife and son said it was the best yet and we need look no more it was that good. That was 2 weeks ago, the following weekend we tried the whole stuffed withe Apple, Lemon & Onion mixture and your Brine instructions that came out with the same results as the Pork Butt mentioned above…. Awesome finally a chicken recipe that doesn’t mask the flavor of the chicken but enhances it. The other sites I once followed no longer reside in my Favorites (even the one I paid for)this site is the only place to go! The biggest bonus is the Author… He responds to questions with actual helpful responses right away not days or weeks later or not at all like the other sites. This is almost better than the recipes them self. You can have the best recipes in the world so for a newbie like me if you don’t understand the how or why and can’t get the help or answers needed the recipe is worthless…..PLEASE keep up the great work and THANK YOU!!!

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IZZY-Q June 7, 2014 at 10:17 pm

YO i wanna win this PRIZE!!!!!!!!!!!!

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Caryn Baum June 7, 2014 at 9:20 pm

Memphis was a tough year again ( due to the muddy situation ) but it sure was fun! We have been on team Sow Luau for the last 4 years and I’d love to be able to give the dads of our team an awesome product from ThermoWorks!

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Caryn Baum June 7, 2014 at 9:25 pm

As far as my fav recipe on this site goes… I think your smoked sausage stuffing is AMAZING! It is by far, one of my all time favorites. 🙂

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Brent June 7, 2014 at 4:03 pm

Pulled Pork – Smoked Pork Butt – turned out great!!

First time smokin’ butt. Family really enjoyed it. Best of all, my brother-in-law now has come competition.

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Brad June 7, 2014 at 4:41 pm

You go dude!

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peter gillette June 7, 2014 at 2:11 pm

would love to try the time stick

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Rick June 7, 2014 at 1:20 pm

love thermoworks products. Always seem to anticipate my needs. With regard to Turkey, have not noted great difference between brined-not brined!?

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Kevin June 8, 2014 at 8:18 am

Rick, I think there’s a significant difference in juiciness of the turkey when you brine. I’ve made two at the same time and compared – there’s definitely a noticeable difference in my opinion. Try making two sometime and see what you think!

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Brad June 7, 2014 at 11:50 am

I smoked your whole chicken but I did it with a little twist, I infused some Evoo with some Elbee’s Tuscan Garlic seasoning and injected it into the meat.Then I separated the skin and packed Elbee’s under the breast and thigh skin. If you love garlic this is a great dish

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Kevin June 8, 2014 at 8:20 am

This might be the best idea anyone has ever shared on my site, Brad. I WILL be trying this – genius!

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Brad June 8, 2014 at 10:06 am

thank you!

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Chris June 7, 2014 at 9:55 am

Tried the smoked pork tenderloin with the raspberry glaze. Wife and I loved it. Best pork tenderloin I’ve ever had.

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Don June 7, 2014 at 9:32 am

Did three lambs and a ham , smoked leg of lamb disappeared ,,,

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Rick June 7, 2014 at 6:57 am

I have cooked the brisket, Memphis sausage, and the Honey bourbon chicken wings. All 3 were amazing!

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Jeff June 6, 2014 at 9:54 pm

Great Recipes. Love that smoke.

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Chas Rymer June 6, 2014 at 8:34 pm

Turkey Brine and it was great.

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mushroomface June 6, 2014 at 3:40 pm

I have cooked the whole smoked chicken, and the spinich and artichoke dip. That chicken is probably the best chicken I have ever had. Turned out absolutely perfect. The dip was outstanding too!

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